Episode 108: Food by Fire

On today’s episode we’re focusing on cooking with fire - from the grill, to our wood-oven, to, yep, even the sun.  First up, Ian breaks down live-fire cooking at his beloved wood-burning oven, connecting the dots between the crackling skin on a stuffed pork hock and the fundamentals of what makes us human.  Next, we head back down to Mexico where our Baja co-host Joy Stocke talks with Chef Judy Castro Lucero about a little known but oh so delicious delicacy:  Lobster Machaka. It takes “Food by Fire” to its most basic, cooking the crustaceans using only the sun. And finally, we go into the kitchen (and out to the grill) with Ian, as he whips up some homemade hotdogs and schools us in grilling techniques.  

Segment 1: Ian Knauer Gets Primal with Fire   On any given summer evening, or weekends throughout the year, visitors to the farm can see a plume of wafting smoke before they even lay eyes on the school. And the distinctive perfume of hardwood and char, meets their noses before they’ve stepped foot in our kitchens. This sensory feast, all from the beautiful, rugged, and masterfully crafted stone-oven at the top of the hill. There’s no question that Ian has a fiery passion for this piece of equipment - I think it was one of the biggest selling points for our Gravity Hill location, quite frankly. And for good reason, we use it often, pumping out pizzas, breads, tagines, roasts, you name it. If it can be cooked you can bet we’ve put it in the oven. It’s primal. It’s sexy. It’s hot.

Segment 1: Ian Knauer Gets Primal with Fire

On any given summer evening, or weekends throughout the year, visitors to the farm can see a plume of wafting smoke before they even lay eyes on the school. And the distinctive perfume of hardwood and char, meets their noses before they’ve stepped foot in our kitchens. This sensory feast, all from the beautiful, rugged, and masterfully crafted stone-oven at the top of the hill. There’s no question that Ian has a fiery passion for this piece of equipment - I think it was one of the biggest selling points for our Gravity Hill location, quite frankly. And for good reason, we use it often, pumping out pizzas, breads, tagines, roasts, you name it. If it can be cooked you can bet we’ve put it in the oven. It’s primal. It’s sexy. It’s hot.

Segment 2: Chef Judith Castro Lucero talks  Lobster  Machaka   Machaka. Have you heard of it? You may have. It’s a popular ingredient frequently used in Northern Mexican cuisine - spiced and dried beef (or pork) that is then reconstituted and made as a filling for many traditional dishes like tacos. While researching in Baja this past March, Chef Judy Castro-Lucero let us in on the Baja-twist:  lobster  machaka. Think about it, you use what you have, right?! And when you’re surrounded by water and from a family of fishermen, you tend to make out pretty damn well. Here, Joy lures the secrets from Judy about this delectable delicacy...

Segment 2: Chef Judith Castro Lucero talks Lobster Machaka

Machaka. Have you heard of it? You may have. It’s a popular ingredient frequently used in Northern Mexican cuisine - spiced and dried beef (or pork) that is then reconstituted and made as a filling for many traditional dishes like tacos. While researching in Baja this past March, Chef Judy Castro-Lucero let us in on the Baja-twist: lobster machaka. Think about it, you use what you have, right?! And when you’re surrounded by water and from a family of fishermen, you tend to make out pretty damn well. Here, Joy lures the secrets from Judy about this delectable delicacy...

Segment 3: Ian Grills the Grill   Grilling season. Though not just for summer, the summer months do conjure memories of long afternoons with friends devouring snappy hotdogs, charred steaks, and smokey vegetables. Totally primal and uniquely delicious, grilling is one technique which, once mastered, unlocks a whole new world of flavor and experience. And today, Ian will explain how, as he walks you through the mysterious ways of the grill, from sizzle to sear. But what to grill? Don’t worry, we also talked homemade all-beef hotdogs (way easier than you’d think).

Segment 3: Ian Grills the Grill

Grilling season. Though not just for summer, the summer months do conjure memories of long afternoons with friends devouring snappy hotdogs, charred steaks, and smokey vegetables. Totally primal and uniquely delicious, grilling is one technique which, once mastered, unlocks a whole new world of flavor and experience. And today, Ian will explain how, as he walks you through the mysterious ways of the grill, from sizzle to sear. But what to grill? Don’t worry, we also talked homemade all-beef hotdogs (way easier than you’d think).

There we have it!  Another episode bites the dust.  Next time on our podcast we’re hitting the beach!   From Cape May to Cabo Pulmo, we’re talking everything from saving reefs to sustainable fishing; what to look for in seafood to why you need to eat more oysters.  

Oh and if you miss us in between episodes, we’re starting to roll out scraps left on the edit room floor from some of our favorite interviews.  Check out our new minisodes, Second Course. Our first one features chef/butcher/dude-extraordinaire, Bryan Mayer. 

To get even more cooking school action join us for a class, swing by the market, or just send us some fan mail!  Our website, thefarmcookingschool.com, has everything you need including information about market times and class schedule.    And be sure to follow us on social media @thefarmcooks. Questions?  Send them to me at kendra@thefarmcookingschool.com. Like what you’re hearing? Hooray!  Subscribe to our podcast on iTunes or Stitcher and leave a note!  


In this episode we’d like to thank

Ian

Joy Stock, Chef Judith Castro Lucero, and Shelley

Editor: Andrew Applegate

Co-Hosts: Kendra Thatcher & Karl Wagner

Producer: Kendra Thatcher

Til next time - cook well and eat your vegetables!

Ian Knauer1 Comment